Braised Pork Osso Buco With Cannellini Beans

Ingredients

• 6 slices pork hock, about 5 cm thick, without rind
• Salt and pepper, to taste
• White flour for coating
• 1/4 cup 60 ml olive oil
• 2 onions, diced
• 2 stalks celery, diced
• 2 carrots, peeled and diced
• 6 cloves garlic,
• 2 tbsp. 30 ml tomato paste
• 1/4 cup 60 ml Italian parsley, chopped
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 3 cups 750 ml poultry broth
• 1 cup 250 ml white wine
• 4 cups 1 L canned cannellini beans, rinsed and drained